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spaghetti aglio e olio

Spaghetti aglio e olio Recipe

This simple yet luxurious spaghetti recipe is a delicious yet simple pasta dish. Spaghetti aglio e olio made with olive oil and a few herbs is super easy and perfect for an evening with family and friends.
Course Main Course
Cuisine Italian
Keyword spaghetti aglio e olio, spaghetti aglio olio, spaghetti recipe
recipe spaghetti aglio e olio
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 585kcal


  • 1 pound spaghetti
  • salt to taste
  • 2-3 tbsp. olive oil
  • 4 cloves garlic crushed
  • 2 tsp. chilli flakes
  • 1 tsp. dried parsley
  • 1 tbsp. butter optional
  • ½ cup parmesan cheese grated


  • 1 cup sliced mushroom sautéed in olive oil with salt and pepper


  • Heat 5 cups of water. Add 2 tbsp. salt to it. Bring to a boil. Then cook spaghetti as per pack instruction till ad dente (having just a bite).
  • Drain and keep aside.
  • To make the sauce
  • Heat 2-3 tbsp. olive oil in a pan. Add chopped garlic and lightly fry for 30 seconds.
  • Add chilli flakes and add spaghetti. Mix well. Turn off the heat. Add dried parsley.
  • Now add butter (optional) and grated parmesan. Mix well and serve hot.
  • I have also added sautéed mushroom in olive oil.
  • Your spectacular spaghetti dish is ready to serve.


1. Always salt the water in which you cook pasta else your pasta will be bland.
2. Cook spaghetti not till it is mushy or it will have a very bad texture.
3. You can use fresh parsley instead of dried parsley in which case you can finely chop and sprinkle  1 tsp. while serving.
4. Add or reduce chilli flakes as per your liking. 
5. Butter is not traditional but it makes the recipe more delicious.


Calories: 585kcal | Carbohydrates: 89g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 290mg | Potassium: 440mg | Fiber: 5g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 3mg